Mudhu Palya

Vidhan Soudha

Living in Bangalore, the capital of Karnataka State; I felt the need to take part in the RCI - Karnataka event hosted by dear Asha.

The above picture is that of Vidhan Soudha, the Karnataka State Assembly Building which is the largest of its kind in India. Bangalore is called the Garden City of India. It is also called the air-conditioned city because of its cool weather throughout the year. You can read more about Bangalore here.

I am familiar with a few Karnataka recipes like tomato bath, kara bath, chow chow bath, puliogare and chitranna. I have also tried different types of bondas and also Coorg non veg specialities. So, this time I wanted to make a vegatarian curry. After going through a number of recipes on the web, I came across this North Karnataka Spaciality called Mudhu Palya. Fenugreek (methi) leaves are cooked with tur dhal to make a delicious curry. It is a very simple dish which can be prepared within no time.

Ingredients:

Methi leaves -1 bunch, chopped
Tur dhal -1 cup
Green chillies -4
Coriander powder -1 tbsp
Cumin powder -1\2 tsp
Dry coconut (copra) -1 tbsp
Asafoetida (hing) powder - a pinch
Jaggery -a small piece
Tamarind paste -1 tbsp
Mustard seeds -1 tsp
Salt -to taste
Oil -1 tbsp
Coriander leaves -1 tbsp, chopped

Method:

Cook the tur dhal in a pressure cooker for 5 minutes. Grind green chillies, coriander powder, cumin powder and dry coconut in a mixer, without adding water. Heat oil in a non stick pan, add mustard seeds. When it splutters, add a pinch of asafoetida powder. Then add the ground powder. Fry for 2 minutes. Add the methi leaves and cook covered for 10 minutes. Do not add any water. Mix in between. Now add the cooked dhal, salt, jaggery and tamarind paste. Allow it to boil for 5 minutes. Garnish with coriander leaves. It goes well with rice and rotis.

Rice Sevai Upma

This is a Tamil Nadu recipe. It is made with the instant rice sevai available in stores. You can also make it with broken home made idiyappams or rice noodles. It is very easy to prepare.

Ingredients:

Rice sevai -200 gms
Onion -1 chopped
Ginger -1\2" pice chopped
Green chillies -3 chopped
Curry leaves -1 sprig
Dry red chillied -3 broken, seeds removed
Urad dhal -1 tbsp
Chana dhal -1 tbsp
Mustard seeds -1 tsp
Grated coconut -1\2 cup
Frozen green peas -1\2 cup
Lime juice -2 tsp
Coriander leaves -2 tbsp chopped
Salt -as required
Oil -2 tbsp

Method:

In a large pot, boil 2 litres of water. Add 1 tsp salt and the rice sevai. Cook for about 7 minutes till the sevai is cooked but firm. Transfer it to a seive and keep aside. Heat oil in a pan and add mustard seeds. When it splutters, add the dhals. Now add onions, ginger, green chillies, dry red chillies and curry leaves. Also add the green peas. Fry till the onions are light brown. Then add the cooked sevai, grated coconut, lime juice and salt. Fry for 2 minutes. Lastly, add the chopped coriander leaves and mix well. Tasty upma is ready!